The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-02-10
HOW TO ROAST MEATS.
The New and Improved Method Taught by
Mrs. Ewing, the Lecturer on Cookery.

mrS. LIVING lectureQ yesterday alteruooH on
the general principles Of roasting. The first il
lustration was that of roasting a rib OF beef
The second and third rib cut, Mrs. Ewing says,
is perhaps not the best cut but when from good
beef it is always juicy and has a good flavor.
The tendsrloin cuts for roasting are preferred
by many, but some epicures think the tender
loin the poorest part of the beef, as it contains
less nutrition and not as fine q flavor. In pre-
pairing the meat for roasting, Mrs. Ewing
washed the skin only with q wet napkin. then
cut off the long thin edge up to the f1eshy part of
the meat She says never allow the bones to be
cut out by butcher and the long end wrapped
around the feshy portion, as most butchers
prepare it, with wooden skewer driven in for
the husband to frown at when trying to carve
the meat. 1t does no good and finally the end
is thrown away, because it is dried up in the
roasting and is not fit to eat Don't throw it
away" she says, "but stew 1t In little water
until tender and serve with tomatoe sauce, or
make soup stock from it. We never waste any
thing. Even the bones are better left in the
roast until just before serving, for they add
flavor to the meat" After the preparation of
the meat in the manner described, it is LAID, the
cut side down. a smoking hot dripping pan on
the stove and quickly scared over on one side
and then turned over. By this process the aibu-
men is hardened and the juices are retained IN
the meat. No seasoning or water Is added
The meat is put in an oven not hotter than re-
uuired for baking bread and cooked for an hour.
1t comes from the oven rare and juicy. IL Is
then carved and seasoned.
Mrs. Ewing held up a plumplooking chicken
which had been washed in water with little
soda in it. It was stuffed with bread crumbs
and seasoned with salt, pepper. butter and eel
ery-an ounce of butter and two heads of celery.
She next pinned it with iron skewerS and tied it
with string the skin was broken as little as
pocshlo hpfe nj m hac IF ha rocly tn lava
room for removing the craw, the skn being
drawn over the bone of the neck and pinned at
the back with skewer. above which she tied a
string, drawing it down and putting it through
the eyes of the two skewers which pinned down
the wings. The string was then crossed at the
back, wrapped around what is called the Popes
nose, around the end of the drum sticks" and
the chicken was ready for the oven. All poultry
| is prepared in the same way. The fowl was put
| into the oven with little water in the pan, ard
| basted occasionally with a basting gravy made
of butter little -four, and water. II is well to
add about teaspoonfu Of sugar to pint Of
| basting gravy. The chicken, medium sized
| one, was cooked about an hour.
All meats, as leg or loin Of lamb, mutton,
| venlson, or anything good when rare. are
cooked in the same manner rs the beef, but
veal and pork, which require much cooking.
should be bsssed with the basting gravy. The
preparation IT the oysters was a fine bit OF
escaIepins. The bread crumbs, which were
! sfted. were first seasoned with a very
/ hssl0 red pepper, some white peppe,
melted butter Then a thin layer OF the sea
sone6 crumbs was put in the bottom of ar
eartnen bsksng-dish, on which placed
! layer Of oysters, and on, until the dish wa.
full. They were then baked in the oven abou
| twenty minutes.
This morning the ladies q. the cooking clas
and Mrs. Ewing will visit the Bates Hous
kitchen. This afternoon the lesson will be OF
'Broing" An extra lesson on ''Bread-makin
and Pastry" will probably be given Frda,
morning, when.the series Of lessons will con
clude.